Matki Kachori


by


Added to 11 cookbooks
This recipe has been viewed 7356 times
  

Matki kachori stuffed with moth beans. Moth beans / matki are soaked and cooked before spicing them up with couple of spices, than it is stuffed in plain flour and deep fried till golden brown. Best served with tamarind chutney.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 12 kachoris
Show me for kachoris


Ingredients


For The Dough
2 cups plain flour (maida)
salt to taste
1 tbsp oil

For The Stuffing
1 tbsp oil
1/4 tsp urad dal (split black lentils)
1/4 tsp mustard seeds ( rai / sarson)
1/4 tsp cumin seeds (jeera)
1 finely chopped potatoes
1/2 tbsp ginger-green chilli paste
1 cup cooked matki (moath beans)
1 tsp chaat masala
1 tsp garam masala
1/4 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1 tsp lemon juice
1 tsp sugar
salt to taste
1 tbsp chopped coriander (dhania)
1 tbsp chopped mint leaves (phudina)

Other Ingredients
oil for deep frying

Method
For the dough

  1. Combine the plain flour, salt and oil in a mixing bowl.
  2. Add around 3/4th cup of lukewarm water and knead it into a soft pliable dough.
  3. Leave the dough covered with a damp cloth for around 20 – 30 minutes.
  4. Divide the dough in to 12 equal portions. Andkeep aside.

For the stuffing

  1. Heat the oil in a pan, add the urad dal, mustard seeds and cumin seeds.
  2. When the seeds crackle, add the potatoes, ginger-green chillie paste and sprinkle 1 tbsp of water, mix well and cover and cook till the potatoes are soft.
  3. Add the matki, lemon juice, chaat masala, garam masala, turmeric powder, red chilli powder, coriander, mint, sugar and salt, mix well and saute for few minutes.
  4. Cool the stuffing mixture to room temperature.
  5. Divide the stuffing into 12 equal portions and keep aside.

How to proceed

  1. Roll out each portion into 3 – 4 inch diameter puri.
  2. Place a portion of stuffing on the rolled out puri.
  3. Carefully pull the ends of the rolled puri together to form it into a ball.
  4. Slightly press the stuffed dough ball into thick disk of around 3 inch diameter and keep aside.
  5. Repeat the same process with the remaining dough and the stuffing.
  6. Heat oil in a kadhai and slowly drop around 3 – 5 kachori till they turn golden brown and crisp from both the sides.
  7. Drain on an absorbent paper.
  8. Serve hot with the chutney of your choice.
Member Photo
This recipe was contributed by Palak Rajput on 05 Oct 2011


Know more about this member, Click Here
Matki Kachori has not been reviewed
Tried this recipe?. Post a review! Let everyone know how it turned out.
No critical reviews posted for this recipe
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Trip to Thai and Kids Summer Camp 2014

Missed out on our mailers?
Our mailers are now online!

View Mailer Archive

Privacy Policy: We never give away your email